Quinoa, Kumara and Eggs

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Quinoa often pronounced wrongly (sounds like keen-waa) is a superfood known to be high in protein and is fantastic for vegans and vegetarians. 

Today we’re going to combine it with some sweet potato and a simple dressing. You could have a poached egg on the side if you want to add further protein. 


Preparation time 25 minutes

Serves 4


  • 1 heaped cup (about 200g) Quinoa
  • 4 tablespoons coconut oil
  • 4 small or 2 large Kumara, peeled and cubed
  • 2 handfuls of baby spinach

For the dressing:

  • 3 tablespoons olive oil
  • 3 tablespoons cider vinegar 
  • 2 teaspoons honey
  • 1 heaped teaspoon Cajun spice
  • Salt


Cook the quinoa by using twice as much water as quinoa, then cook until the quinoa has absorbed all the water.  Drain, rinse, and set aside.

Heat some coconut oil in a pan and gently cook the Kumara cubes, turning from time to time, for 10-15 minutes or until tender.

Put the dressing together with the oil, vinegar, and honey and season to taste.

Combine the salad ingredients, toss with the dressing, and serve, or combine Kumara and Quinoa with dressing and lay on a bed of spinach. 

Add a couple of poached eggs if you desire.  

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